Decrease the Sugar in Your Baking
5 nutritionist-approved baking tips for healthier baking
Many of us love sweet and savory treats. Festive holiday celebrations bring loads of goodies, but the problem is these temptations can put a big strain on your nutrition goals.
If you’re whipping up some tasty holiday dishes this season, you don't have to choose between your health and favorite indulgences. Transform any recipe into a healthier version simply by following these smart tricks from registered dietitian Dawn Jackson Blatner, RDN CSSD.
Sugar: Decrease the sugar in recipes by 25 percent and add nothing in its place. Recipes will turn out just fine if you pull back some of the sugar, even if you aren’t swapping in something else.
Flour: Swap 25 percent of the white flour for specialty flours such as almond or oat flour. Since specialty flours do not act the same in baking as white flour, you can’t do a full 100 percent swap, but even just a little will provide more nutrition.
Butter: Try swapping 25 percent of the butter in a recipe with something else creamy such as pureed white beans, mashed banana, pumpkin puree, Greek yogurt, mashed avocado or nut butter. It shouldn't affect the recipe results and cuts down on fat and calories.
Eggs: Not all eggs are created equal. Always purchase eggs from refrigerated cases. Choose eggs with uncracked shells. Check the sell by date! Eggland’s Best eggs have double the omega-3s than ordinary eggs, an “essential” fatty acid that's important for maintaining good health. Since the body cannot make them on its own, you must eat them. Omega-3s also lead to a better baking recipe, as they improve emulsifying qualities.
Half-batch: You want Grandma's famous cookies, but you don't need four dozen tempting you for weeks on end. Instead, make a half batch by halving all ingredients in the recipe. Then you can enjoy the food memories without having too much lingering around.